臺灣博碩士論文加值系統

魚精是一種含有豐富蛋白質、脂肪酸及各種胺基酸的營養補充品(如:白胺酸、異白胺酸、纈胺酸、牛磺酸等)，而在20種胺基酸中，白胺酸、異白胺酸以及纈胺酸屬於支鏈胺基酸，可以抑制色胺酸進入腦部進而達到抗疲勞的效果，牛磺酸則具有抗氧化、免疫調節等功能。本研究旨在利用不同加工條件製備魚精並針對白胺酸、異白胺酸、纈胺酸以及牛磺酸進行後續分析，以探討製備魚精的最適加工條件。本研究將魚肉經過不同前處理後再製備成魚精，完成後測定支鏈胺基酸含量、牛磺酸含量、揮發性鹽基態氮、酸價以及總生菌數。實驗結果顯示，將魚肉經過冷凍後再製備之魚精與魚肉不經過冷凍之控制組相比，兩者支鏈胺基酸與牛磺酸的含量上並沒有明顯的差異，但是其重量較多，分別為73.7645 g 和59.4757 g。跟控制組相比，經過酵素水解過的魚肉再製備成魚精後有較多的支鏈胺基酸，但牛磺酸並沒有明顯的差異。不使用酵素水解之控制組其白胺酸、異白胺酸、纈胺酸以及牛磺酸的含量分別為49.42±1.33 mg/100g、24.25±1.05 mg/100g、38.56±2.21 mg/100g以及209.43±3.00 mg/100g；經鳳梨酵素水解魚肉後再進行製備的魚精其白胺酸、異白胺酸、纈胺酸以及牛磺酸的含量分別為68.61±1.82 mg/100g、42.08±0.97 mg/100g、42.5±1.33 mg/100g以及205.19±5.13 mg/100g；經木瓜酵素水解魚肉後再進行製備的魚精其白胺酸、異白胺酸、纈胺酸以及牛磺酸的含量分別為91.63±4.47 mg/100g、43.75±3.12 mg/100g、63.55±2.71 mg/100g以及206.23±2.87 mg/100g。本研究中不同加工條件所製備成的魚精其揮發性鹽基態氮含量皆在17至22 mg/100g之間，儲藏期間內皆符合衛生標準。實驗結果顯示使用酵素水解魚肉後再製備成魚精可以得到較多的支鏈胺基酸，而木瓜酵素水解魚肉的效果比鳳梨酵素更好。

Fish essence is a nutritional supplement riche in protein, fatty acids and various amino acids (e.g. leucine, isoleucine, valine and taurine). Among the 20 kinds of amino acids, valine, isoleucine, and leucine are branched-chain amino acids, which can prevent tryptophan from entering the brain to achieve anti-fatigue effect, and there are several function such as antioxidant, immune regulation and other functions in taurine. This study uses different pretreatment methods to prepare fish essence and conducts subsequent analysis on leucine isoleucine, valine, and taurine to explore the most suitable pretreatment method for preparing fish essence. After preparation, the contents of branched-chain amino acid, taurine, volatile basic nitrogen acid value and aerobic count plate were determined during four weeks. The results show that there is no obvious difference in the content of amino acids between the fish essence prepared from freezing fish and the control group, but the yield of fish essence prepared from freezing fish is greater, which are 73.7645g and 59.4757g, respectively. To compare the fish essence after hydrolyzed by enzyme with the control group, there were more branched chain amino acids but not taurine. The contents of leucine, isoleucine, valine and taurine in the fish essence without enzymatic hydrolysis are 49.42±1.33, 24.25±1.05, 38.56±2.21, and 209.43±3.00 mg/100g, respectively, while those leucine, isoleucine, valine and taurine contents in the fish essence prepared with bromelain hydrolysis are 68.61±1.82, 42.08±0.97, 42.5±1.33, and 205.19±5.13 mg/100g, respectively, and 91.63±4.47, 43.75±3.12, 63.55±2.71, and 206.23±2.87 mg/100g, respectively for that prepared with papain hydrolysis. The value of volatile basic nitrogen in fish essence prepared by different processing in this research was among 17 to 22 mg/100g, which complied with current regulations. In summary, there were more branched chain amino acids in fish essence prepared by enzymatic hydrolysis and the yield from papain hydrolysis is greater than bromelain hydrolysis.

摘要 i
Abstract ii
謝誌 iv
目錄 v
圖目錄 viii
表目錄 x
壹、前言 1
貳、文獻回顧 2
一、魚精 2
(一)魚精簡介 2
(二)魚精營養價值 2
(三)虱目魚介紹 3
(四)虱目魚營養價值 4
二、胺基酸 6
(一)胺基酸結構及分類 6
(二)胺基酸的功能 10
三、牛磺酸 12
(一)牛磺酸來源及結構 12
(二)牛磺酸的功能 12
四、高效液相層析簡介 13
(一)HPLC組成 14
(二)HPLC之分離模式 17
五、胺基酸與牛磺酸之檢驗方法 18
(一)高效液相層析 18
(二)氣相層析 21
(三)胺基酸分析儀 21
六、高效液相層析法之確效 22
(一)檢量線 22
(二)偵測極限、定量極限 22
(三)精密度 22
(四)準確度 23
七、魚肉樣品加工處理 25
(一)加熱處理 25
(二)冷凍處理 25
(三)酵素水解 27
八、魚精衛生指標 28
(一)揮發性鹽基態氮(Volatile basic nitrogen) 28
(二)脂質氧化產物(Products of lipid oxidation) 28
(三)總生菌數(Aerobic plate count) 29
參、材料與方法 30
一、實驗設計 30
二、實驗材料 32
(一)實驗設備 32
(二)實驗儀器 32
(三)實驗藥劑 33
(四)藥品配製 35
三、實驗樣品處理 38
(一)魚肉樣品的前處理 38
四、白胺酸、異白胺酸、纈胺酸、牛磺酸含量測定 40
(一)白胺酸、異白胺酸、纈胺酸、牛磺酸標準曲線繪製 40
(二)標準品衍生化 40
(三)檢液配製 40
(四)沖堤條件以及參數 41
(五)鑑別試驗及含量測定 41
五、HPLC法確效分析 42
(一)偵測極限、定量極限 42
(二)精密度 42
六、揮發性鹽基態氮值測定 43
(一)鹽酸標準溶液標定 43
(二)檢液配製 43
(三)揮發性鹽基態氮含量測定 43
七、酸價測定 45
(一)氫氧化鉀溶液標定 45
(二)樣品之酸價測定 45
八、總生菌數測定 46
肆、結果與討論 47
一、高效液相層析法之確效 47
二、比較蒸煮時間與滅菌之差異 54
三、比較不同前處理之差異 58
四、儲藏性測試 68
伍、結論 77
陸、參考文獻 78
柒、作者簡介 91

方嘉德 譯。Douglas A.Skoog, F.James Holler, Stanley R Crouch 原著 (2007) 儀器分析-精華版。新加坡商場湯姆生亞洲私人有限公司出版。475- 521 頁。台北市。台灣。

鄧静、吳華昌、周健 (2003) 木瓜蛋白酶研究進展。廣西輕工業，第3期。5-7頁。

焦梅、聶小華、劉書來、丁玉庭 (2008) 魚肉的組織質地及其在加工過程中的變化。食品科技，第1期。93-95頁。

賴麗絨 (2013) 食品分析實驗手冊。天空數位圖書。台中市。台灣。

李敏雄、賴喜美、蘇南維、王苑春、鍾玉明、揚嚴俊 (2005) 食品分析(第1版)。藝軒圖書出版社。新北市。台灣。

李龍雄、曾文陽 (2010) 水產養殖學(下冊)。前程出版社。高雄市。台灣。

李振登 (2006) 基礎食品生物學(第3版)。偉明圖書股份有限公司。台北市。台灣。

藍惠玲、王文政、陳聰松 (1998) 加工用養殖魚類品質特性及飼育條件之研究－吳郭魚機能性魚精產品之開發。台灣農業試驗研究成果年報，第86期，265頁。

劉麗雲 (2013) 食品分析實驗操作指引。秀威資訊。台北市。台灣。

劉珍芳、張文心、張筱珮、徐成金、林娉婷、楊素卿、胡淼琳、葉姝蘭、謝明哲、陳俊榮、陳明汝 (2019) 實用營養學(第6版)。華杏出版股份有限公司。台北市。臺灣。

劉海梅、嚴菁、熊善柏、謝筆鈞 (2007) 淡水魚肉蛋白質組成及其在魚糜製品加工中的變化。食品科學，第28期。40-44頁。

柯文慶、張献瑞、賴滋漢 (2009) 基礎食品加工學。富林出版社。台中市。台灣。
行政院農委會水產試驗所 (2005) 揮發性鹽基態氮測定方法。台北市:行政院。

行政院農委會漁業署 (2018) 漁業統計年報。台北市：行政院。

行政院經濟部工業局 (2020) 2018年國產動物來源保健飲品產值分佈。台北市：行政院。

許閔閑，2011。龍膽石斑之化學組成特性及其貯存變化。國立臺灣海洋大學食品科學系碩士學位論文。

黃敬義，2010。鴨蛋黃蛋白質水解物抗氧化性之探討。東海大學食品科學系研究所碩士論文。

黃儀玲。2006。攪拌子吸附萃取結合氣相層析質譜於尿液中胺基酸之偵測。中興大學化學系所碩士論文。

邱炫鐘。2013。具有血管收縮素轉化酶抑制活性之芝麻胜肽的製備與鑑定。中州科技大學保健食品系碩士論文。

陳香吟 (2005) 中樞疲勞機制中支鏈胺基酸的角色。運動生理暨體能學報，第2期。45-53頁。

陳奕中 (2014) 南臺灣的家魚－虱目魚 農政與農情 (265)。行政院農委會。台北市：行政院。

葉松鈴、沈佳錚、江淑樺、潘怡君、詹婉卿、蔡一賢、王斯涵、雲文姿、楊玉如、徐于淑、黃哲慧、張智傑、潘子明 (2015) 營養學。博客來數位科技股份有限公司。台北市。臺灣。


曹讓、張林生 (2007) 用氨基酸分析儀測定魚粉中牛磺酸。陝西農業科學，第6期。24-27頁。

向迎春、吳丹、黃佳奇、余海霞、楊水兵、胡亞芹 (2018) 凍藏過程中冰晶對水產品品質影響的研究現狀。浙江大學食品與營養系。

吳茂玉、馬超、喬旭光、宋燁、趙岩 (2008) 菠蘿蛋白酶的研究及應用進展。食品科技，第9期。17-20頁。

吳蕙君，2008。吳郭魚蛋白質酵素水解物之抗氧化性探討。計畫編號 : CN9730，台南。

衛生福利部食品藥物管理署 (2007) 最終滅菌作業指導手冊。台北市：行政院。

衛生福利部食品藥物管理署 (2013) 食品化學檢驗方法之確效規範(第二次修正)。台北市：行政院。

衛生福利部食品藥物管理署 (2017) 食品中游離胺基酸、葡萄糖胺及牛磺酸之檢驗方法 TFDAA0060.0。台北市 : 行政院。

衛生福利部食品藥物管理署 (2019) 冷凍食品類微生物衛生標準。台北市 : 行政院。

衛生福利部食品藥物管理署 (2019) 食品營養成分資料庫。台北市 : 行政院。2020年2月27日，
取自: https://consumer.fda.gov.tw/Food/TFND.aspx?nodeID=178

王明光、王敏昭 (2003) 實用儀器分析。國立編譯館主編。合記圖書出版社。367-390 頁、380-381 頁。台北市。台灣。

王洪健、周興起、馮志強、曾暖茜 (2012) 胺基酸自動分析儀測定食品中牛磺酸的方法建立。現代食品科技，第3期。348-350頁。

Ababouch, L., Afilal, M. E., Benabdeljelil, H. and Busta, F. F. 1997. Quantitative changes in bacteria, amino acid and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28°C) and in ice. Int. J. Food. Sci. Tech. 26: 297-306.

Alpay, P., & Uygun, D. A. (2015). Usage of immobilized papain for enzymatic hydrolysis of proteins. Journal of Molecular Catalysis B: Enzymatic, 111, 56-63.

Arshad, Z. I. M., Amid, A., Yusof, F., Jaswir, I., Ahmad, K., & Loke, S. P. (2014). Bromelain: an overview of industrial application and purification strategies. Applied microbiology and biotechnology, 98(17), 7283-7297.

Batista, J. M., Neves, M. J., Pereira, A. G., Gonçalves, L. S., Menezes, H. C., & Cardeal, Z. L. (2020). Metabolomic studies of amino acid analysis in Saccharomyces cells exposed to selenium and gamma irradiation. Analytical Biochemistry, 113666.

Callejón, R. M., Troncoso, A. M., & Morales, M. L. (2010). Determination of amino acids in grape-derived products: a review. Talanta, 81(4-5), 1143-1152.

Chalamaiah, M., Ulug, S. K., Hong, H., & Wu, J. (2019). Regulatory requirements of bioactive peptides (protein hydrolysates) from food proteins. Journal of Functional Foods, 58, 123-129.

Chen, C., Xia, S., He, J., Lu, G., Xie, Z., & Han, H. (2019). Roles of taurine in cognitive function of physiology, pathologies and toxication. Life sciences, 231, 116584.

Chen, C., Xia, S., He, J., Lu, G., Xie, Z., & Han, H. (2019). Roles of taurine in cognitive function of physiology, pathologies and toxication. Life sciences, 231, 116584.

Chen, C., Xia, S., He, J., Lu, G., Xie, Z., & Han, H. (2019). Roles of taurine in cognitive function of physiology, pathologies and toxication. Life sciences, 231, 116584.

Cheng, I. S., Wang, Y. W., Chen, I. F., Hsu, G. S., Hsueh, C. F., & Chang,C. K.(2016). The supplementation of branched-chain amino acids, arginine, and citrulline improves endurance exercise performance in two consecutive days. Journal of sports science & medicine, 15(3), 509

Coelho, E. M., da Silva Padilha, C. V., Miskinis, G. A., de Sá, A. G. B., Pereira, G. E., de Azevêdo, L. C., & dos Santos Lima, M. (2018). Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. Journal of Food Composition and Analysis, 66, 160-167.

Corleto, K. A., Singh, J., Jayaprakasha, G. K., & Patil, B. S. (2019). A sensitive HPLC-FLD method combined with multivariate analysis for the determination of amino acids in l-citrulline rich vegetables. journal of food and drug analysis, 27(3), 717-728.

Dai, Z., Wu, Z., Jia, S., & Wu, G. (2014). Analysis of amino acid composition in proteins of animal tissues and foods as pre-column o-phthaldialdehyde derivatives by HPLC with fluorescence detection. Journal of Chromatography B, 964, 116-127.
Dellarosa, N., Laghi, L., Martinsdóttir, E., Jónsdóttir, R., & Sveinsdóttir, K. (2015). Enrichment of convenience seafood with omega-3 and seaweed extracts: Effect on lipid oxidation. LWT-Food Science and Technology, 62(1), 746-752.

de Lencastre Novaes, L. C., Jozala, A. F., Lopes, A. M., de Carvalho Santos‐Ebinuma, V., Mazzola, P. G., & Pessoa Junior, A. (2016). Stability, purification, and applications of bromelain: A review. Biotechnology progress, 32(1), 5-13.

Dominy, J. E., Simmons, C. R., Hirschberger, L. L., Hwang, J., Coloso, R. M., & Stipanuk, M. H. (2007). Discovery and characterization of a second mammalian thiol dioxygenase, cysteamine dioxygenase. Journal of Biological Chemistry, 282(35), 25189-25198.

Donald Parriott (2012)A Practical Guide to HPLC Detection, Academic Press, USA

Farvin, K. S., & Surendraraj, A. (2019). Plant antioxidant extracts: effect on lipid or protein oxidation in seafood products.

Frøkjaer, S. (1994). Use of hydrosylates for protein supplementation. Food Technology (Chicago), 48(10), 86-88.

Giddings, J. C. (1991). Unified separation science. New York etc: Wiley.

Guideline, I. C. H.(1996). Validation of Analytical Procedures: Methodogy. ICH-Q2B. In international Conference on Harmonization of Technical Requirements for the Registration of Pharmaceutical for Human Use. Geneva

Guideline, I. C. H.(2001). Validation of Analytical Procedures: Text and Methodogy, Q2 (R1) Geneva, 2005. In international Conference on Harmonization of Technical Requirements for the Registration of Pharmaceutical for Human Use.
Hall, G. M. (2012). Fish processing technology. Springer Science & Business Media.

Hoffman, J. R., & Falvo, M. J. (2004). Protein–which is best? . Journal of sports science & medicine, 3(3), 118.

Hultin, H. O. 1985 Characteristics of muscle tissue. In Food Chemistry, 2nd ed. Fennema O.R. Ed., pp. 723-789. Marcel Dekker, Madison Ave, N. Y.

Ismail, A., Bannenberg, G., Rice, H. B., Schutt, E., & MacKay, D. (2016). Oxidation in EPA‐and DHA‐rich oils: an overview. Lipid Technology, 28(3-4), 55-59.

Jun-hui, X., Hui-juan, C., Bin, Z., & Hui, Y. (2020). The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle. Food Research International, 108991.

Kaspar, H., Dettmer, K., Chan, Q., Daniels, S., Nimkar, S., Daviglus, M. L., ... & Oefner, P. J. (2009). Urinary amino acid analysis: a comparison of iTRAQ®–LC–MS/MS, GC–MS, and amino acid analyzer. Journal of chromatography B, 877(20-21), 1838-1846.

Kazan, R. M., Seddik, H. A., Marstani, Z. M., Elsutohy, M. M., & Yasri, N. G. (2019). Determination of amino acids content in tea species using liquid chromatography via pre-column fluorescence derivatization. Microchemical Journal, 150, 104103.

Kazan, R. M., Seddik, H. A., Marstani, Z. M., Elsutohy, M. M., & Yasri, N. G. (2019). Determination of amino acids content in tea species using liquid chromatography via pre-column fluorescence derivatization. Microchemical Journal, 150, 104103

Klimczak, I., & Gliszczyńska-Świgło, A. (2015). Comparison of UPLC and HPLC methods for determination of vitamin C. Food chemistry, 175, 100-105.

Lahl, W. J., & Braun, S. D. (1994). Enzymatic production of protein hydrolysates for food use. Food technology (Chicago), 48(10), 68-71.

Lauritzen, L., Brambilla, P., Mazzocchi, A., Harsløf, L., Ciappolino, V., & Agostoni, C. (2016). DHA effects in brain development and function. Nutrients, 8(1), 6.

Le, A., Ng, A., Kwan, T., Cusmano-Ozog, K., & Cowan, T. M. (2014). A rapid, sensitive method for quantitative analysis of underivatized amino acids by liquid chromatography–tandem mass spectrometry (LC–MS/MS). Journal of Chromatography B, 944, 166-174.

Li, C. H. (2010). Amino Acids and Proteins. Institute of Biomedical Engineering, National Chung Hsing University.

Mandrioli, R., Mercolini, L., & Raggi, M. A. (2013). Recent trends in the analysis of amino acids in fruits and derived foodstuffs. Analytical and bioanalytical chemistry, 405(25), 7941-7956.

Mariutti, L. R., & Bragagnolo, N. (2017). Influence of salt on lipid oxidation in meat and seafood products: A review. Food Research International, 94, 90-100.
Mary K. Campbell, Shawn O. Farrell. (2012). Biochemistry(6th ed.). Singapore: Cengage Learning Asia Pte Ltd.

Maxim Ryadnov, Ferenc Hudecz (2016) Amino Acids, Peptides and Proteins: Volume 41, Royal Society of Chemistry, UK

Mazzotti, F., Benabdelkamel, H., Donna, L. D., Athanassopoulos, C. M., Napoli, A., & Sindona, G. (2012). Light and heavy dansyl reporter groups in food chemistry: amino acid assay in beverages. Journal of mass spectrometry, 47(7), 932-939.

McCarthy, A. L., O'Callaghan, Y. C., & O'Brien, N. M. (2013). Protein hydrolysates from agricultural crops—bioactivity and potential for functional food development. Agriculture, 3(1), 112-130.

McNair, H. M., Miller, J. M., & Snow, N. H. (2019). Basic gas chromatography. John Wiley & Sons.

Miyazaki, T., Honda, A., Ikegami, T., & Matsuzaki, Y. (2013). The role of taurine on skeletal muscle cell differentiation. In Taurine 8 (pp. 321-328). Springer, New York, NY.

Mou, S., Ding, X., & Liu, Y. (2002). Separation methods for taurine analysis in biological samples. Journal of Chromatography B, 781(1-2), 251-267.

Neue, U. D., & El Fallah, M. Z. (1997). HPLC columns: theory, technology, and practice (Vol. 415). New York: Wiley-VcH.

Noman, A., Xu, Y., AL-Bukhaiti, W. Q., Abed, S. M., Ali, A. H., Ramadhan, A. H., & Xia, W. (2018). Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon (Acipenser sinensis) by using papain enzyme. Process Biochemistry, 67, 19-28.

Peter Tytler, Peter Calow. (2012). Fish Energetics : New Perspectives.Australia : Sydney

Polaina, J., & MacCabe, A. P. (2007) Industrial enzymes, 531-547.Dortrecht: Springer.

Raimbault, A., Noireau, A., & West, C. (2020). Analysis of free amino acids with unified chromatography-mass spectrometry—application to food supplements. Journal of Chromatography A, 1616, 460772.

Reeds, P. J. (2000). Dispensable and indispensable amino acids for humans. The Journal of Nutrition, 130(7), 1835S-1840S.

Ripps, H., & Shen, W. (2012). Taurine: a “very essential” amino acid. Molecular vision, 18, 2673.

Rodrigues, C. E., Tonial, M., Schäfer, L., Pasquali, G., & Kist, T. B. (2018). Performance of 3 [4 (bromomethyl) phenyl] 7 (diethylamino) coumarin as a derivatization reagent for the analysis of medium and long chain fatty acids using HPLC with LIF detection. Journal of Chromatography B, 1100, 50-57.

Rouger, A., Tresse, O., & Zagorec, M. (2017). Bacterial contaminants of poultry meat: sources, species, and dynamics. Microorganisms, 5(3), 50.

Sakai, T., & Nagasawa, T. (1992). Simple, rapid and sensitive determination of plasma taurine by high-performance liquid chromatography using pre-column derivative formation with fluorescamine. Journal of Chromatography B: Biomedical Sciences and Applications, 576(1), 155-157.

Senevirathne, M., & Kim, S. K. (2012). Development of bioactive peptides from fish proteins and their health promoting ability. In Advances in food and nutrition research (Vol. 65, pp. 235-248). Academic Press.

Seo, C. S. (2020). Determination of the marker compound, chikusetsusaponin IVa in Dolichos lablab L. using HPLC–PDA and HPLC–ELSD. South African Journal of Botany, 130, 471-474.

Serban C. Moldoveanu, Victor David (2017) Selection of the HPLC method in chemical analysis, Elsevier, Nederland

Shils, M. E., & Shike, M. (Eds.). (2006). Modern nutrition in health and disease. Lippincott Williams & Wilkins.

Shimomura, Y., & Kitaura, Y. (2018). Physiological and pathological roles of branched-chain amino acids in the regulation of protein and energy metabolism and neurological functions. Pharmacological research, 133, 215-217.

Sumizu, K. (1962). Oxidation of hypotaurine in rat liver. Biochimica et biophysica acta, 63(1), 210-212

Victor Preedy, Ronald Watson.(2020). Olives and Olive Oil in Health and Disease Prevention (1st).Elsevier, Nederland.

Wahl, O., & Holzgrabe, U. (2016). Amino acid analysis for pharmacopoeial purposes. Talanta, 154, 150-163.

Wang, C. H., Ma, X. X., Wang, C., Wu, Q. H., & Wang, Z. (2014). Poly (vinylidene fluoride) membrane based thin film micro extraction for enrichment of benzoylurea insecticides from water samples followed by their determination with HPLC. Chinese Chemical Letters, 25(12), 1625-1629.

Wang, L., Xu, R., Hu, B., Li, W., Sun, Y., Tu, Y., & Zeng, X. (2010). Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extraction. Food Chemistry, 123(4), 1259-1266.

Wu, G. (2010). Functional amino acids in growth, reproduction, and health. Advances in Nutrition, 1(1), 31-37.

Yamaguchi, S., & Ninomiya, K. (2000). Umami and food palatability. The Journal of nutrition, 130(4), 921S-926S.

Zhang, H., Wang, Z. Y., Yang, X., Zhao, H. T., Zhang, Y. C., Dong, A. J., ... & Wang, J. (2014). Determination of free amino acids and 18 elements in freeze-dried strawberry and blueberry fruit using an Amino Acid Analyzer and ICP-MS with micro-wave digestion. Food chemistry, 147, 189-194.

Zhang, M., Cheng, S., Liang, Y., Mu, Y., Yan, H., Liu, Q., ... & Zhao, H. (2018). Rapid purification of antioxidants from Magnolia officinalis by semi-prep-HPLC with a two-step separation strategy guided by on-line HPLC-radical scavenging detection. Journal of Chromatography B, 1100, 140-147.

Zhang, T. T., Xu, J., Wang, Y. M., & Xue, C. H. (2019). Health benefits of dietary marine DHA/EPA-enriched glycerophospholipids. Progress in lipid research, 100997.

Zhang, Z., Hu, X., Zhang, Q., & Li, P. (2016). Determination for multiple mycotoxins in agricultural products using HPLC–MS/MS via a multiple antibody immunoaffinity column. Journal of Chromatography B, 1021, 145-152.